Experience the ultimate burger satisfaction with this spot-on recreation of Chili’s legendary Big QP Burger. This isn’t just another oversized burger, it’s a masterpiece of flavor engineering that combines a perfectly seasoned half-pound chuck patty with double cheddar cheese, tangy pickles, and crisp red onions, all nestled in a buttery brioche bun. The secret lies in the proper cooking technique that creates a beautifully seared exterior while maintaining that juicy, restaurant-quality interior that makes this burger unforgettable.
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What makes this burger so good?
“QP” may stand for “bigger than a quarter-pound,” but the Big QP Burger from Chili’s is so much more than just larger than just more meat; it’s a taster burger, too.
So, why is Chili’s Big QP Burger so much better than cheeseburgers from fast-food joints? It all starts with a half-pound of juicy ground chuck seared to perfection and layered with two slices of cheddar cheese. Add tangy dill pickle rounds, sliced red onions, a squirt of ketchup and mustard, and serve it on a tasty brioche bun, and you have something really special!
Big QP Burger ingredients and their roles
For Chili’s Big QP Burger, you’ll need:
- Butter – ensures that the brioche buns develop a golden-brown exterior when toasted.
- Brioche hamburger buns – lend the burgers a slightly sweet flavor.
- Ground chuck – gives the patties a big, beefy taste. Since these are big half-pound burgers, going with an 80/20 lean-to-fat content prevents the burgers from drying out before cooking through.
- Salt – enhances the beefiness of the ground beef.
- Ground black pepper – adds a mild spice to the meat.
- Cheddar cheese, sliced – introduces a sharp, creamy element to the burger.
- Dill pickle rounds – give the burgers a tanginess that balances well with the savory beef and rich cheese.
- Red onion, thinly sliced – contributes a sharp bite and a little sweetness.
- Yellow mustard – provides a little vinegary bite.
- Ketchup – Sweetens the yellow mustard and deepens the flavor.
How to make a Big QP Burger from Chili’s
To prepare and cook the patties:
- Divide the ground chuck into four equal portions.
- Form four patties that are a little wider than the brioche buns you are using and set the patties aside.
- Heat a large, heavy-bottomed skillet over medium heat.
- When the skillet is hot, season one side of the patties with salt and pepper and place them seasoned-side down in the skillet without overcrowding. You may have to cook in batches.
- Press the patties down with a burger press or use cans wrapped in aluminum foil as weights.
- Cook for three to four minutes on the first side until you see the juices start to appear on the top of the patty.
- Season with salt and pepper, then flip.
- Cook the burgers on the other side until done to your liking, about three more minutes for mid-rare, four more minutes for medium, or five more minutes for well-done.
To assemble the burgers:
- Wipe out the skillet and add a pat of butter.
- Heat the skillet over medium and swirl the butter until it melts.
- Toast the buns, cut side down in the skillet.
- Place the bottom buns on a clean work surface.
- Add a slice of cheese to each bottom bun, place the hot burgers on top and another slice of cheese on the patties.
- Add the dill pickle rounds and thinly sliced red onions.
- Top with the buns and serve the burgers immediately.
What goes with Chili’s Big QP Burger?
French fries, onion rings, potato chips, or a salad are all great options to serve with a Big QP Burger from Chili’s. But when you want to take things beyond the basics, try making one of these instead:
Loaded Baked Potato. Why opt for plain old fries when you can amp up the flavor meter with a Loaded Baked Potato instead? Baking the potato twice leaves the skin extra crunchy, but it’s the cream interior whipped with tangy sour cream and seasonings that really steals the spotlight. Topped with savory bacon bits, gooey cheeses, and freshly sliced scallions, this Loaded Baked Potato can upgrade any meal.
Fried Pickles. This side delivers the perfect amount of tang and crunch and pairs wonderfully with Chili’s Big QP Burger. Made famous at Disney World, these fried pickle spears are battered and dipped in seasoned Panko before being dropped in oil to crisp up. Disney Fried Pickles are a bold and zesty snack and ideal for balancing out the richness of the beef and cheese and the sweetness of the brioche bun. Serve them on their own or with a bowl of ranch dressing.
Fried Cajun Corn. Why let potatoes have all the fun? In this creative recipe inspired by the Fried Cajun Corn served at Wingstop, corn-on-the-cob halves are deep-fried until the kernels begin to blister, then tossed in a generous amount of Cajun seasoning while still hot. With its addictive smoky and slightly spicy flavor, you are going to love this new take on an old favorite.
Storage and reheating instructions
If you make too many burgers, you can keep the patties in the fridge for up to three days. Scrape off the cheese and other toppings from the burger and place the patties in an airtight container. Keep the buns in a separate container in the fridge; they will last just overnight. The toppings are best kept in a third airtight container in the fridge and are best used within 24 hours.
To reheat the burgers:
- Heat the patties in a skillet over medium heat for four to five minutes.
- Flip the patties and add the cheese. Cover the skillet and cook until the cheese melts, another two to three minutes.
- Toast the buns and reassemble the burgers.
More Chili’s copycat recipes
Favorite copycat burgers
Check out more of my easy burger recipes and the best copycat Chili’s recipes here on CopyKat!
Chili’s Big QP Burger Copycat Recipe
Ingredients
- 1 tablespoon butter
- 4 brioche hamburger buns
- 2 pounds ground chuck
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 slices cheddar cheese
- 16 dill pickle slices
- 1/4 cup chopped red onions
- 2 tablespoons mustard
- 2 tablespoons ketchup
Instructions
- Heat a large skillet over medium heat. Place the butter in the skillet and swirl it around. Place the hamburger buns cut-side down in the melted butter and toast for about 60 seconds. Remove the buns from the skillet.
- Form the ground chuck into 4 patties (8 ounces each) and place them in the skillet. Use a spatula to press down on the hamburger patties. Then take a large soup can that has been wrapped in aluminum foil and press down on each patty. Cook for about 3 to 5 minutes on each side, until the patties reach your desired level of doneness. Season each side with salt and pepper while cooking.
- To assemble the burgers, place a slice of cheese on the bottom bun. Add the burger patty, another slice of cheese, 4 pickles, and 1 tablespoon of red onions. Then add the ketchup and mustard, and cover with the top bun. Serve immediately.
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